Restaurant of the Month!

Michigan's #1 Vegetarian Indian Restaurant!

Healthy and Delicious!

Amazing Lunch Buffet!

The best Vegan Naan and Dosas!

Join VegMichigan on November 9th for our Dinner Club at Turmerican. Email tom@vegmichigan.org for more info and to RSVP.

Cranberry Chutney Salad

Cranberry Chutney Salad

1 12-ounce back fresh cranberries, rinsed

1 18-ounce jar orange marmalade

1 8-ounce can crushed pineapple with liquid

3/4 cup turbinado sugar

Place cranberries and marmalade into a food processor and pulse until you get a course texture. Do not over-process into a sauce. Pour into a bowl and stir in the pineapple and sugar. Cover the bowl and allow to chill a day or two before serving. (Do not serve right away after preparing it – the flavors need time to develop).

AMBROSIA FRUIT SALAD

AMBROSIA FRUIT SALAD

· 2 cups cubed fresh pineapple

· 1 naval orange, peeled, sectioned and cut into bite-sized pieces

· 1 ½ cups chopped organic strawberries

· 1 cup organic green grapes, halved

· 1 cup small vegan marshmallows (e.g. Dandee brand)

· ½ cup flaked coconut

· ¼ cup chopped nuts (almonds, pecans or walnuts)

· 1 6-ounce container vanilla Coconut Bliss yogurt

· 1 Tab. confectioners sugar

· 1 banana, sliced

Combine all ingredients together.

Chill before serving for best flavor. Add bananas just before serving so they don’t turn brown.

SMASHED SPLIT PEA AND BARLEY SOUP

SMASHED SPLIT PEA AND BARLEY SOUP

3 Tabs. olive oil

1 large onion, chopped

3 carrots, sliced

2 cups sliced celery

5 cloves garlic, chopped

6 cups vegetable broth

2 cups water

2 tsp. tamari

1 Tab. dry white wine

2 cups dried green split peas

1/3 cup dry pearl barley

½ cup chopped fresh parsley

2 bay leaves

1 tsp. liquid smoke

1 tsp. salt

½ tsp. black pepper

Saute onion, carrots and celery in the olive oil until softened. Add garlic and cook another 30 seconds.

Add rest of ingredients and bring to a boil. Reduce to a simmer, cover and cook until everything is tender.

Remove bay leaves. With an immersion blender, “smash” half of the soup to make it creamy but leave some texture.